I grew up with hash browns as the weekend wake-up call — crisp edges, tender centers, and endless topping possibilities. This Loaded Hash Browns with Avocado and Scrambled Eggs riff turns that nostalgia into a single-skillet, craveable meal. It’s part breakfast, part open-faced sandwich, and entirely satisfying: crunchy potato base, creamy smashed avocado, soft scrambled eggs, and cottage cheese for tang and protein. I reach for this when I want something quick but substantial for brunch or a late breakfast-for-dinner night.

If you like mixing savory spreads and cottage cheese in new ways, you might also enjoy this collection of cottage cheese and jello recipes for inspiration.

Why you’ll love this dish

This recipe hits a lot of sweet spots: it’s fast, forgiving, and needs just a handful of pantry staples. The texture contrast—crispy hash brown exterior against pillowy eggs and silky avocado—keeps every bite interesting. It’s also budget-friendly, easy to scale for a crowd, and kid-friendly when you skip the Everything But The Bagel seasoning. Make it for a busy weeknight when you want something comforting without a long ingredient list, or serve it at a relaxed weekend brunch.

Quote: “Crispy, creamy, and ready in under 20 minutes — pure comfort on a plate.”

The cooking process explained

Step-by-step overview:

Crisp the hash browns until golden and drain any excess oil.
Gently scramble the eggs so they stay moist.
Smash and season the avocado.
Assemble: hash brown, avocado, eggs, then cottage cheese.
Finish with seasoning and serve immediately.

This short sequence keeps components separate until plating so textures stay distinct. Cooking the eggs last ensures they’re warm and fluffy on the assembled hash browns.

What you’ll need

3 hash browns (frozen patties or fresh shredded formed into rounds)
3 eggs, scrambled
1 avocado, smashed
1/2 cup cottage cheese
Everything But The Bagel seasoning (optional)
Salt and black pepper, to taste

Notes and substitutions: use store-bought frozen patties for speed, or form shredded potatoes into rounds and chill briefly for neater shapes. For a dairy-free swap, replace cottage cheese with a spoonful of vegan ricotta or extra smashed avocado.

Step-by-step instructions

Cook the hash browns: If using frozen hash browns, cook them according to the package instructions. Aim for a deep golden brown and a crisp surface. Transfer to a paper towel to drain any excess oil.
Make the scrambled eggs: Heat a small nonstick pan over medium. Crack in the eggs and scramble gently, stirring until fully cooked but still moist. Season with salt and black pepper. Transfer eggs to a plate.
Prepare the avocado: In a small bowl, mash the avocado with a fork until smooth. Season lightly with salt and black pepper.
Build the base: Lay the cooked hash browns on a serving plate. Spread a layer of smashed avocado over each one.
Add the eggs: Divide the scrambled eggs evenly and place them on top of the avocado layer.
Add cottage cheese: Spoon the cottage cheese over the eggs on each hash brown.
Finish and serve: Sprinkle Everything But The Bagel seasoning or extra black pepper on top. Serve immediately while hot.

Best ways to enjoy it

Serve these loaded hash browns straight away for the best texture contrast. Pair with:

A simple green salad or arugula tossed with lemon vinaigrette to cut the richness.
Roasted cherry tomatoes or a spoonful of quick pico de gallo for acidity.
Toasted sourdough or a side of smoked salmon for an elevated brunch.
For a beverage, a bright citrusy coffee mocktail or iced tea balances the richness nicely.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the components slightly separated if possible: the hash browns in one container and the avocado/eggs in another to preserve texture. Reheat the hash browns in a skillet over medium heat to regain crispness (avoid microwaving if you want them crunchy). If you must microwave the full assembled plate, do it in short bursts and then finish briefly in a hot skillet. Do not freeze assembled plates—avocado and cottage cheese change texture when frozen. Cooked eggs and hash browns can be frozen separately for up to 1 month; thaw overnight in the fridge before reheating.

Helpful cooking tips

Crispiness trick: Add a teaspoon of oil to the pan and don’t overcrowd the hash browns—give them space to brown.
Eggs: Remove from heat just before they look completely done; residual heat will finish them and keep them tender.
Avocado ripeness: If your avocado is underripe, mash it with a squeeze of lime and a small spoonful of olive oil to create a looser spread.
Short on time? Use pre-scrambled, refrigerated egg bites or scrambled egg whites from the deli case. For inspiration on using cottage cheese in bold ways, try this buffalo-cottage-cheese dip recipe for a different flavor direction: buffalo chicken dip with cottage cheese.

Creative twists

Mediterranean: Swap cottage cheese for labneh, add chopped olives and a drizzle of za’atar.
Spicy: Fold a little Sriracha into the smashed avocado and top with pickled jalapeños.
Veggie-packed: Add sautéed spinach or roasted peppers under the eggs.
Low-carb: Use a thick slice of roasted cauliflower “steak” instead of hash browns for a lighter base.
Breakfast-for-dinner: Top with crispy bacon or warmed chorizo for a heartier plate.

Your questions answered

Q: How long does this take to make?

A: From start to finish about 15–20 minutes with frozen hash browns; 25–30 minutes if you’re shredding and forming fresh rounds.

Q: Can I make this vegetarian or vegan?

A: It’s already vegetarian. For vegan, swap the eggs for tofu scramble and use a plant-based cottage cheese or extra avocado.

Q: Is cottage cheese safe to serve warm?

A: Cottage cheese can be served warm or cold. If you prefer it warmed, spoon it onto the hot eggs and give it 30 seconds to warm through—don’t overheat or it can separate.

Q: Will the hash browns get soggy under the toppings?

A: They can if assembled too early. To keep them crisp, assemble right before serving and keep the toppings warm but not watery.

Q: Can I prep parts ahead?

A: Yes. Cook the hash browns and scramble the eggs ahead and refrigerate them separately. Mash the avocado just before serving to avoid browning, or add lemon/lime to slow oxidation.

Conclusion

This loaded hash brown stack is an easy, textured breakfast or brunch that feels special without much fuss. If you enjoy the smashed-avocado-on-potato idea and want a vegan take or inspiration for presentation, check this creative spin on a similar concept at Smashed Avocado Hashbrown Toast — Food Sharing Vegan.

Loaded Hash Browns with Avocado and Scrambled Eggs

Author: amir_hassan
Total Time: 25 minutes
Yield: 3 servings
Diet: Vegetarian

Print Recipe

Description

A satisfying mix of crispy hash browns, creamy avocado, and soft scrambled eggs, perfect for brunch or breakfast-for-dinner.

Ingredients

3 hash browns (frozen patties or fresh shredded formed into rounds)
3 eggs, scrambled
1 avocado, smashed
1/2 cup cottage cheese
Everything But The Bagel seasoning (optional)
Salt and black pepper, to taste

Instructions

Cook the hash browns according to package instructions until golden brown and crispy. Transfer to a paper towel to drain excess oil.
In a nonstick pan over medium heat, crack the eggs and scramble gently until fully cooked but still moist. Season with salt and black pepper and set aside.
In a small bowl, mash the avocado with a fork until smooth, seasoning lightly with salt and black pepper.
On a serving plate, lay the cooked hash browns and spread a layer of smashed avocado over each.
Divide the scrambled eggs evenly over the avocado layer on each hash brown.
Spoon cottage cheese over the eggs and finish with Everything But The Bagel seasoning or extra black pepper. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep components separated when possible to preserve texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet
Cuisine: American